Instant Pot Glazed Carrots (Low FODMAP, Paleo, Refined Sugar-Free)

Ingredients

• 1 cup cold water
• 1 pound regular carrots, bias-cut about 1/4-inch thick*
• 2 tablespoons ghee (or butter if not Paleo/Whole30)
• 2 tablespoons pure maple syrup
• 1/4 teaspoon pumpkin pie spice (homemade or store-bought)
• 1/4 teaspoon sea salt
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. 1

   Pour water into your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Open a vegetable steamer basket and place it inside the Instant Pot. Place chopped carrots in the steamer in a relatively-even layer. Close the Instant Pot lid and set the pressure release valve to "Sealing." Press the "Pressure Cook" or "Manual" button and set timer for 1 minute.

2. 2

   Once the cooking cycle has completed, hit "Cancel" on the Instant Pot and quick release the pressure. Carefully remove the vegetable steamer containing the carrots from the pot and set on a plate. Using hot pads, pour the water out of the inner pot and dry completely with paper towels. Place the inner pot back into the Instant Pot. Hit the "Sauté" button and adjust so that it is set to "Less," which is the lowest level of Sauté heat.*

3. 3

   Once the display on the Instant Pot reads "Hot," add ghee or butter, maple syrup, pumpkin pie spice and salt to the pot. Stir until the mixture is well combined. Carefully add the carrots from the vegetable steamer to the pot and stir to coat in the mixture. Sauté on low for 3 minutes, gently stirring occasionally, to allow flavors to meld together.

4. 4

   Hit "Cancel" on the Instant Pot. Use a spoon to place carrots in a serving vessel. Pour some of the remaining ghee/maple syrup mixture over carrots per your own personal taste. Garnish with fresh chopped parsley if desired.